I have an induction stove and pans heat up almost instantly. I can easily get onions browned to the effect of the picture within 10 minutes on high heat.
Here's the thing -- onions won't brown until a certain amount of their water content is evaporated. And what matters to evaporate water content is the amount of actual heat energy going into the food. Induction stoves are particularly excellent at shoving watts straight into your pan.
I imagine many of the pros writing these recipes are using either a professional gas stoves (which are inefficient, but also very powerful) OR induction.
If you use a household gas or electric stove, it's going to be a LOT slower, these just can't get that many watts into your pan.
I have an induction stove and pans heat up almost instantly. I can easily get onions browned to the effect of the picture within 10 minutes on high heat.
Here's the thing -- onions won't brown until a certain amount of their water content is evaporated. And what matters to evaporate water content is the amount of actual heat energy going into the food. Induction stoves are particularly excellent at shoving watts straight into your pan.
I imagine many of the pros writing these recipes are using either a professional gas stoves (which are inefficient, but also very powerful) OR induction.
If you use a household gas or electric stove, it's going to be a LOT slower, these just can't get that many watts into your pan.